Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
Can you give us your cornbread recipe please? And any other recipes that you have that is gluten free?
My daughter & husband are lactose intolerant. My son was as a baby & toddler, at that time the only thing I could feed him was soy formula. He now drinks milk without much issues. Like if he drinks a lot of it day after day, he may start getting stomach issues.
Think we may be allergic to gluten also, so want to start eating more gluten free foods to see if it helps out our stomachs & headaches.
I used a 50/50 mix of Coconut Oil and Olive Oil, and a nice big splash/layer of olive oil in the hot skillet just before pouring the batter in.
But I also used another modification. Recently, I've been over-roasting chestnuts, which are in season now down here. I took a bunch of the roasted chestnuts and blitzed them to make a course chestnut meal. So I used about 8/10s of a cup[ of corn meal (polenta), about 1/2 cup of gluten free flour blend, + about 3/4 cup of blitzed roasted chestnut meal.
The original recipe can be found here (below) Hope it works out!!!
https://www.dishbydish.net/gluten-free-skillet-cornbread/
Thanks fren!
Best of luck~!